STUDIO Restaurant Manager

Lead Food & Drink Enthusiast / Food & Beverage Manager

Reports To: Director of Food & Beverage

Position Summary

The Food & Beverage Manager oversees the daily operations of the hotel's restaurant, bar, and banquet events. This role ensures excellent guest service, supports revenue goals, manages staff, and coordinates food and beverage services for meetings, events, and group functions.

Key Responsibilities

Operations & Guest Service

• Oversee daily restaurant, bar, and banquet operations.
• Ensure high-quality food, beverage, and guest service standards.
• Coordinate group events and banquet functions.
• Communicate with clients to confirm event details and ensure satisfaction.
• Resolve guest concerns and minimize complaints.

Financial & Inventory Management

• Help achieve sales, labor, and profitability goals.
• Assist with budgeting and monthly forecasting.
• Monitor food and beverage pricing and market trends.
• Manage inventory, purchasing, and ordering of food, beverages, and supplies.
• Ensure accurate billing, cash handling, and payroll processing.

Team Leadership

•  Train, schedule, and supervise staff.
• Maintain service, appearance, and performance standards.
• Support employee development and retention.
• Ensure required certifications and training are completed.

Sales & Business Development

• Support marketing initiatives and customer outreach.
• Build relationships with clients to encourage repeat business.
• Work closely with the Sales team to meet client needs.

Safety & Compliance

• Follow hotel policies, safety procedures, and emergency protocols.
• Maintain clean, safe, and well-organized facilities.
• Report maintenance and equipment issues as needed.
• Participate in Manager-on-Duty responsibilities.

Qualifications

Education

• High School Diploma required
• Some college preferred

Experience

• Minimum 3 years of Food & Beverage experience
• Previous supervisory or management experience preferred

Skills

• Leadership and team management
• Customer service and guest relations
• Event and banquet coordination
• Inventory and cost control
• Communication and organization
• Problem-solving and multitasking

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